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Keto Ultimate Instant Pot Pork Carnitas
The ultimate pork carnitas recipe is one where you can place it in an Instant Pot and forget about it until dinner time. Deliciously tender, cumin-scented pork shoulder is layered into corn tortillas or Keto tortillas, topped with pico de gallo and fresh, cold sour cream. It is a crowd-pleasing weeknight meal.
How to Make It
Step 1
Place pork shoulder at the bottom of an Instant Pot. Add all the dry ingredients including the garlic cloves salt and black pepper.
Step 2
Add the water to the pot last.
Step 3
Place the pot into the Instant Pot and set on HIGH pressure for 1 hour.
Step 4
Once the hour has elapsed, release the steam manually and check to see if the meat is tender enough to fall apart when shredded with a fork.
Step 5
Drain out most of the water leaving about a ⅓-½ cup of water at the bottom. Shredded the meat and stir it into the residual juices. Season with ¼-½ tsp additional salt (to your taste).
Step 6
To prepare the pico, dice the tomato in a small dice, along with chopped cilantro, diced onions, fresh-squeezed lime juice, and ¼ tsp kosher salt.
Step 7
Stir the pico well adding ½ sliced serrano pepper if you like the heat. Taste adding more lime juice or salt to your preference.
Step 8
Add shredded carnitas to heated corn or Keto tortillas and top with pico de gallo and sour cream.
Ingredients
- Pork Roast, Shoulder, Fresh, No Visible Fat Eaten
1-½ pound
- Chipotle Chili Powder by Morton & Bassett
½ tsp
- Dark Chili Powder by Mccormick
½ tsp
- Cumin Seed Ground Or Whole
1 tsp
- Garlic, Fresh
4 clove
- Herbs Dried Bay Leaves by Melissa’s
1 tbsp
- Coarse Kosher Salt by Morton
1 tsp
- Black Pepper
¼ teaspoon
- Water
3 cup
- Tomato
1 large – 3″ diameter
- Cilantro
4 tablespoon
- Red Onion
2 tablespoon, chopped
- Lime Juice, Fresh
2 tablespoon
- Coarse Kosher Salt by Morton
1 tsp
- Serrano Peppers, Raw
½ each
